Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

[Guest guest]

Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

 

(makes 4 servings)

 

Ingredients:

2 large eggplants (cut into bite sized pieces)

salt

1 tablespoon olive oil

1/2 teaspoon cumin (toasted and ground)

1/2 teaspoon paprika

1/2 teaspoon cinnamon

salt and pepper to taste

2 roasted red peppers (cut into bite sized pieces)

1 pound green beans (blanched)

1/4 cup red onions (diced)

1/4 cup walnuts (toasted)

1/4 cup pomegranate seeds

1/4 cup feta

1 handful mint (chopped)

1/4 cup pomegranate vinaigrette

 

Directions:

Salt the eggplant and let it sit for 20 minute, rinse and pat it dry.

Toss the eggplant in the olive oil and season with the cumin, paprika, cinnamon,

salt and pepper.

Roast the eggplant in a preheated 400F oven until tender, about 30-40 minutes

and set aside.

Assemble the salad and toss to coat in the dressing.